Cream Cheese Double Chip Cookies

DSC_0422If you’re a regular reader of Sally Cooks (thanks!) you may have noticed some changes to my site this weekend as I moved to a new theme, one I hope is more visually appealing, easier to read and to navigate.   I’ve been thinking about making the move for some time and I hope you like it!

Mondays after a holiday are always a bit rough and the cold, grey December weather doesn’t help.  To help ease the pain I baked some Cream Cheese Double Chip Cookies.  They’re double chip because they’re packed with both white chocolate and semi-sweet chocolate chips.  My favorite kind of cookie, hands down, is a soft chocolate chip cookie and this recipe makes very soft, rich cookies because of the replacement of some butter with cream cheese and the addition of cornstarch.  This recipe makes about 60 cookies, give or take, if you’re scooping out 2 inch rounds.

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What to buy:

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups white sugar
  • 2 large egg
  • 2 tablespoons vanilla extract
  • 4 cups all purpose flour
  • 4 teaspoons cornstarch
  • 2 teaspoon baking soda
  • 2 teaspoons salt
  • 12 ounces semi-sweet chocolate chips
  • 8 ounces white chocolate chips

What to do:

  • cream butter, cream cheese, sugar, eggs and vanilla with a stand-mixer or hand-mixer until light and fluffy, about 5-7 minutes
  • add the flour, cornstarch, baking soda and salt, and mix to combine, about 1 minute or less
  • add chips and stir until combined
  • chill dough for an hour or overnight to make it easier to work with and to keep it from spreading as they bake
  • preheat oven to 350 degrees
  • roll into 2 inch balls, placing 2 inches apart and flattened slightly with your hand on baking sheet lined with parchment or sprayed with baking spray
  • bake for 7-10 minutes, until edges have set and tops are just beginning to set, they will firm up slightly as they cool

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